Photo: Beef Jerky Recipe
Ingredients
- 2 pounds beef or buffalo sirloin, trimmed of fat and sinew
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, peeled and smashed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 teaspoons red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.
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By gregberger3_130...
Soda Springs, 51
on February 10, 2011
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Nice flavor, however cooking time and temp needs to be 1.25 hrs @ 200 degrees for moist jerky and slightly longer for dried effect, you should always bring jerky temps above 165 degrees!, using tooth picks and hanging from oven racks with enough space between meat works very well, just remember to cover the bottom of the oven with tin foil to prevent drips. you can use a seal a meal for much longer storage times especially if you can freeze the air tight bags, I have had success with jerky stored for many months, I just made 10+ pounds of beef, deer and moose, I send these to my daughter for protein snacks while she attends law school in New York
By canoelmt
Upper Peninsula...
on September 24, 2010
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I have used this Jerky recipe since Emeril made it in 2003. It never fails to be a big hit. I marinate the meat overnight, pat it dry the next morning and I dry it in my food dehydrator, turns out great every time.
By southernsmoke74...
Hot Springs, Ar
on November 19, 2009
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Nice and simple, and excellent flavor. The only thing i did different was refrigerate for 24 hours. Then i inserted a toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support. Bake for 7 to 10 hours depending on thickness.
Read all 15 reviews